There’s nothing quite like the crisp chill of winter paired with the cozy warmth of a fresh batch of mint chocolate cookies. These Chewy Andes Mint Chocolate Cookies bring together rich cocoa, soft chewiness, and that irresistible cooling burst of peppermint. If you’re a fan of that classic chocolate-mint combo (hello, Thin Mints and peppermint mochas), this cookie will be your new obsession.
Inspired by my childhood obsession with Andes mints and snow-covered December nights in my grandmother’s kitchen, this recipe is as nostalgic as it is crave-worthy. It’s a festive staple in my holiday cookie box and a year-round winner for mint lovers.
🍪 Why You’ll Love These Mint Chocolate Cookies
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Perfectly Chewy: They’re soft and dense in the center with just the right amount of crisp at the edges.
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Chocolatey Goodness: With both cocoa powder and melted chocolate, these pack a rich, indulgent punch.
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Mint Without Overwhelm: The chopped Andes mints melt just slightly into the dough, delivering delicate minty notes without being overpowering.
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They Freeze Like a Dream: Make ahead for stress-free baking during the holidays.
Whether you’re baking for guests or craving a solo cookie-and-movie night, these chewy mint chocolate cookies always hit the spot.
🧾 Ingredients
For 24 cookies:
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1 cup (226g) unsalted butter, softened
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1 cup brown sugar, packed
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1/2 cup granulated sugar
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2 large eggs
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1 1/2 tsp vanilla extract
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2 cups all-purpose flour
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1/2 cup unsweetened cocoa powder
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1 tsp baking soda
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1/2 tsp salt
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1 cup Andes mints, chopped
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3/4 cup semi-sweet chocolate chips (optional but highly recommended)
Pro Tip: Chop the Andes mints into rough chunks rather than fine pieces for bursts of minty chocolate in every bite.
⏱ Prep & Bake Time
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Prep: 15 minutes
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Chill (optional): 30 minutes
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Bake: 10 minutes per batch
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Total Time: ~1 hour
👩🍳 Step-by-Step Instructions
1. Cream Butter & Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This process adds air and gives the cookies their chewy texture.
2. Add Wet Ingredients
Beat in eggs, one at a time. Stir in the vanilla extract and mix until combined.
3. Combine Dry Ingredients
In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually mix this into the wet ingredients.
4. Fold in Chocolate
Add the chopped Andes mints and chocolate chips. Stir gently with a spatula—this is the best part!
5. Chill the Dough (Optional)
If you have time, refrigerate the dough for at least 30 minutes. It helps deepen the flavor and control cookie spread.
6. Bake to Perfection
Preheat the oven to 175°C (350°F). Scoop dough into 2-tablespoon-sized balls, place on parchment-lined baking sheets, and bake for 9–10 minutes.
The edges should look set while the centers stay soft. Don’t overbake! They’ll continue cooking on the tray as they cool.
🎄 Winter Baking Vibes
These mint chocolate cookies shine especially bright during the winter months. That cooling peppermint hits differently when the weather outside is frosty. Here’s how to dress them up for the holidays:
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Dip half the cookie in white chocolate and sprinkle with crushed candy canes.
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Use green mint chips to add color.
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Stack and tie a batch with festive ribbon for adorable edible gifts.
Looking for more winter treats? You’ll love these Raspberry Cheesecake Bars and Lucky Charms Cookies.
🌿 More Variations to Try
Want to get creative with your cookies?
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Double Mint: Add 1/2 tsp of peppermint extract to the dough for a stronger mint flavor.
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Stuffed Surprise: Wrap a square of Andes mint inside each dough ball for molten centers.
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Nutty Crunch: Add 1/2 cup of chopped toasted walnuts or pecans for texture.
🍽 How to Serve
Pair these cookies with:
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A tall glass of cold milk
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Peppermint mocha or hot cocoa
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Vanilla ice cream for a mint-chocolate chip cookie sandwich
🧊 Storage & Freezing Tips
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Room Temp: Store in an airtight container for up to 5 days. Place a slice of bread in the container to keep them soft!
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Freezing Dough: Scoop into balls and freeze raw dough for up to 3 months. Bake from frozen—just add 1 extra minute.
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Freezing Baked Cookies: Cool completely and freeze in layers with parchment in between.
💬 Frequently Asked Questions
Q: Can I use peppermint bark instead of Andes mints?
A: Yes! Just chop it into small chunks and proceed as directed.
Q: My cookies are spreading too much—why?
A: The dough might be too warm. Chill it longer and ensure your baking sheet is cool.
Q: Can I make these gluten-free?
A: Absolutely! Use a 1:1 gluten-free baking flour.
🧠 Baking Tips from the Pros
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Weigh your flour for accuracy—too much and your cookies will be dry.
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Don’t skip chilling the dough if you want thicker cookies.
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Press a few Andes mint chunks into the tops of the dough balls for bakery-style looks.
🔗 Other Must-Try Cookies from Sofya Recipes
❤️ Final Thoughts
Whether you’re baking for a cookie swap, filling your holiday tins, or just want something comforting on a snowy day, these mint chocolate cookies deliver in every way. They’re simple, satisfying, and taste like pure winter joy.
Have you baked these cookies? Tag us @SofyaRecipes and let us know how they turned out!